Block Island Chamber

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National Hotel

 

Date: Sunday, June 11th through Saturday, June 17th 2017

Enjoy Three-course prix-fixe meals and specials at exceptional prices

Participating restaurant:

National Hotel
Water St – 466-2901
www.blockislandhotels.com

Lunch
$14.00
Choice of (1) per course

First Course

Bruschetta
Toasted focaccia topped with fresh garlic, tomatoes, basil, pesto, balsamic glaze & parmesan cheese

New England Clam Chowder
A cream based chowder with fresh clams, onions, celery & herbs

Caesar Salad
Hearts of romaine lettuce, parmesan cheese, herb croutons, roasted garlic Caesar dressing

House Salad
Small mixed green salad with balsamic basil vinaigrette

Second Course

Chicken Tacos
Cajun chicken in flour tortillas with guacamole, shredded lettuce, pineapple melon salsa, cilantro sour cream, chips and salsa

National BLT
Applewood bacon, lettuce, tomato, fried onions, roasted garlic and basil aioli on toasted sourdough

Pesto Salmon Sandwich
Grilled salmon topped with basil pesto on toasted focaccia with mixed greens & red onions

Shrimp Po Boy
Fried shrimp, lettuce, tomato, red onion, sriracha aioli on a toasted torpedo roll served with coleslaw and fries

Dinner
$29.00
Choice of (1 per course)

First Course

Bruschetta
Toasted focaccia topped with fresh garlic, tomatoes, basil, pesto, balsamic glaze & parmesan cheese

New England Clam Chowder
A cream based chowder with fresh clams, onions, celery & herbs

Caesar Salad
Hearts of romaine lettuce, parmesan cheese, herb croutons, roasted garlic Caesar dressing

House Salad
Small mixed green salad with balsamic basil vinaigrette

Second Course

Salmon Frites
Grilled Atlantic Salmon served with parmesan pomme frites, grilled asparagus, topped with lobster cream sauce

Fresno Chicken
Grilled chicken breast topped with spinach, artichoke and cheese, baked until golden brown over mashed potatoes and asparagus

Mussels Fra Diavolo
PEI mussels, with garlic and shallots in a roasted red pepper broth over linguine

One Half Rack Baby Back Ribs
Slow braised baby back ribs finished with a sweet and spicy BBQ sauce served with Corn on the Cob, roasted potatoes and coleslaw

Dessert

Apple Berry Cobbler
Fuji apple, raspberry, and blueberries tossed together with Meyers rum and cinnamon, topped with a brown sugar cobbler crust and baked, finished with vanilla ice cream and whipped cream

Triple Chocolate Ice Cream Cake
Chocolate Ice Cream layered with a chocolate crunch center in a oreo cookie shell finished with chocolate ganache

Back to Participating Restaurants List